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Cantaloupe with Ricotta and Pistachios
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| Start the day on a bright note with fresh melon and crunchy nuts. |
Yield
Serves 2
Ingredients
. 1/2 cup part-skim ricotta
. 1/4 cup pistachios, chopped, toasted if desired
. 1/4 cantaloupe, seeded, peeled, and sliced
. 2 tablespoons honey (optional)
Directions
Divide ricotta between two small bowls; sprinkle with pistachios. Serve with cantaloupe, drizzled with honey, if desired.
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